Kerama Island Seaweed and Tofu Salad with Citrus Dressing
A refreshing salad combining tender Okinawan seaweed and soft tofu tossed in a tangy citrus dressing inspired by the pristine waters of the Kerama Islands. This Japanese-inspired vegetarian recipe, ready in about 20 minutes, pairs dried Okinawan seaweed, silken tofu, orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 30 g, soaked and drained dried Okinawan seaweed
- 200 g, cut into 1-inch cubes silken tofu
- 3 tbsp, freshly squeezed orange juice
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tsp grated ginger
- 1 tbsp chopped cilantro
- 1 tsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Soak 30 g dried Okinawan seaweed in cold water for 15 minutes until fully rehydrated. Drain well and chop into bite-sized pieces.
- Step 2: In a small bowl, whisk together 3 tbsp freshly squeezed orange juice, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp honey, and 1 tsp grated ginger until smooth.
- Step 3: Gently combine the chopped seaweed and 200 g silken tofu cubes in a large bowl. Pour the citrus dressing over and toss carefully to coat without breaking the tofu.
- Step 4: Garnish with 1 tbsp chopped cilantro and 1 tsp toasted sesame seeds before serving chilled as a light appetizer or side.
Frequently asked questions
How long does Kerama Island Seaweed and Tofu Salad with Citrus Dressing take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Kerama Island Seaweed and Tofu Salad with Citrus Dressing?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried okinawan seaweed from drying out.
Can I substitute ingredients in Kerama Island Seaweed and Tofu Salad with Citrus Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kerama Island Seaweed and Tofu Salad with Citrus Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kerama Island Seaweed and Tofu Salad with Citrus Dressing?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
